Hailing from Europe: \u2022 Chef Thibault Chiumenti from The St. Regis Singapore<\/span><\/a> \u2022 Chef Michael Hoffmann from Paulaner Br\u00e4uhaus<\/span><\/a> \u2022 Giovanni Speciale from Four Seasons Hotel Singapore<\/span><\/a><\/h6>\n\n\n\nHailing from Asia: \u2022 Chef TJ from WOOBAR<\/span><\/a><\/h6>\n\n\n\nHailing from Australia: \u2022 Bruce Chapman from The Providore<\/span><\/a> \u2022 Chef Drew Nocente from Salted & Hung<\/span><\/a><\/h6>\n\n\n\n
\n\n\n\nThere’s more to Christmas holiday traditions than the usual turkey and ham. Restaurants and home cooks often line up their festive favourites with personal touches to make them special. For example, it could be the addition of certain spices, a secret family recipe, or a particular pre-meal activity. <\/p>\n\n\n\n
We ask six culinary experts who now call Singapore home to share their meaningful Christmas holiday traditions. As they look back fondly on the activities and delicacies they grew up with in their native countries\u2014France, Germany, Italy, Korea and Australia\u2014 some have even incorporated them into their restaurants’ Christmas menus this year. Come along on their journey down memory lane and “travel” around the world for some holiday feasting!<\/p>\n\n\n\n
<\/div>\n\n\n\nFrench fun: Oyster-shucking competitions, grandma’s roasted chickens, grandpa’s handpicked wines<\/h3>\n\n\n\n![\"Executive](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/Executive-Chef-Thibault-Chiumenti-edited-1-500x375.jpg\")
<\/figure><\/div>\n\n\n\nGrowing up in the city of Vaux-Sur-Seine, near Paris, The St. Regis Singapore’s<\/a> executive chef Thibault Chiumenti<\/strong> traditionally celebrates Christmas on Dec 24 with a Le R\u00e9veillon de Noel (long dinner) after midnight Mass.<\/p>\n\n\n\n\u201cChristmas is associated with the wintry, cold weather, the smell of a freshly-cut Christmas tree from garden, the warmth from the fireplace, and the familiar faces of my family.”<\/p>THIBAULT CHIUMENTI<\/cite><\/blockquote><\/figure>\n\n\n\n\u201cAt my grandparents\u2019 place, we commence dinner preparation with the family tradition of an oyster-shucking competition among my father, brother, uncle and cousins,” Chiumenti says. “Meantime, the ladies prepare French festive staples such as smoked or marinated salmon and foie gras terrine.”<\/p>\n\n\n\n
\u201cMy grandmother chips in with her signature roasted chicken, traditional logcake and walnut cake. We\u2019d enjoy these with copious fine wines handpicked by my grandfather and stored in our natural dry cellar in the basement,\u201d he adds.<\/p>\n\n\n\n
![\"Marinated](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/The-St.-Regis-Singapore-Take-Home-Delights-edited-500x500.jpg\")
<\/figure><\/div>\n\n\n\nPlanning to trade your turkey for salmon? The St. Regis Singapore<\/span><\/a> offers a delicious Marinated Salmon with Citrus Zest, Local Micro Herbs, Sour Lemon Cream and Buckwheat Blinis ($55.70)<\/a>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\nGerman greats: Grilled sausages, Christmas goose with bread dumplings<\/h3>\n\n\n\n![\"Executive](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/Copy-of-20200123-Paulaner-Team-FINAL-13-scaled-e1607385599656-500x498.jpg\")
<\/figure><\/div>\n\n\n\nSet on a picturesque hill with a castle, Dachau is home to Paulaner Br\u00e4uhaus<\/strong><\/a>\u2019 executive chef Michael Hoffmann<\/strong>. Here, the main day of celebration is also Christmas Eve, when most children will be exuberantly unwrapping Santa\u2019s gifts.<\/p>\n\n\n\n\u201cI remember running home from church when I was young because I knew presents were already under the Christmas tree,\u201d shares the 30-year-old. <\/p>\n\n\n\n\u201cSince kids are restless and it’s late at night, it is tradition to eat grilled sausages and potato salad on Christmas Eve. On Dec 25, many families enjoy Christmas goose with bread dumplings and red cabbage.”<\/p>MICHAEL HOFFMANN<\/cite><\/blockquote><\/figure>\n\n\n\n![\"Whole](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/Paulaner-Brauhause-Whole-Christmas-Goose-edited-500x500.jpg\")
<\/figure><\/div>\n\n\n\nIf tearing through Christmas wrapping is leaving you famished, get your fix with a Whole Christmas Goose ($199, good for 7-8 pax) <\/a>from Paulaner Brauhaus.<\/a><\/span> It comes with bread dumplings, cinnamon red cabbage and goose sauce<\/em>.<\/span><\/strong><\/em><\/p>\n\n\n\n<\/div>\n\n\n\nItalian editions: Live market eel, mum’s home-cooked red prawns and octopus<\/h3>\n\n\n\n![\"Giovanni](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/Portrait-Giovanni-Speciale-Director-of-FB-and-Culinary-Ops-square-crop-edited-500x500.jpg\")
<\/figure><\/div>\n\n\n\nGiovanni Speciale<\/strong>, Four Seasons Hotel Singapore<\/span><\/strong><\/a>\u2019s director of food, beverage and culinary operations, spent his childhood in Martina Franca. This charming Italian town starts Christmas celebrations as early as Dec 8, the Day of Immaculate Conception.<\/p>\n\n\n\n\u201cDecorations go up on the street and inside Italian homes, and some Christmas markets open. Huge live Christmas trees are found in the main piazzas, and carollers and zampognari<\/em> (bagpipe players) travel from the nearby mountains to play merry folklore carols.\u201d<\/p>Giovanni Speciale<\/cite><\/blockquote><\/figure>\n\n\n\n\u201cTo purify our bodies for Christmas Day, we avoid eating meat on Christmas Eve, and eat only vegetables and seafood dishes. <\/p>\n\n\n\n
“I used to go to the wet seafood market to pick live eel with my dad and grandfather. My mum would prepare the eel two ways: chargrilled, and in a tomato ragout with angel hair pasta. We\u2019d also have red prawns, octopus and salted cod fritto.”<\/p>\n\n\n\n
\u201cIf you think we\u2019re talking about a three-course meal here, think again! It\u2019s traditionally way more. There is a theological reason behind the indulgence. Seven courses might be served for seven sacraments, nine courses for the Trinity, 12 for the apostles, and 13 for the disciples with Jesus,\u201d he explains.<\/p>\n\n\n\n
<\/div>\n\n\n\nSeoul food: Korean BBQ, galbijim, soju and mum’s cinnamon cake<\/h3>\n\n\n\n![\"Chef](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/WOOBAR_Chef-TJ-19-scaled-e1607385645888-498x500.jpg\")
<\/figure><\/div>\n\n\n\nAs K-drama fans will attest, turkey is not a popular ingredient in Seoul, Korea. Instead, beef is the meat of choice during celebrations such as Christmas, says WOOBAR<\/strong><\/span><\/a>‘s Chef TJ<\/strong>. Whenever the chef is in Korea, he would enjoy Korean BBQ, galbijim<\/em> (steamed beef ribs) and soju with his extended family during Christmas, one of his favourite seasons of the year.<\/p>\n\n\n\n\u201cWhen I was little, my dad put on a Santa Claus costume and gave presents to my brother and me every Christmas. I believed in Santa till I was 9 years old and would prepared a huge red sock at the foot of my bed on Christmas Eve.\u201d<\/p>TJ<\/cite><\/blockquote><\/figure>\n\n\n\nAnother popular Korean festive staple: Christmas-themed cakes in all shapes and settings, such as fir trees and snowscapes. It is not just the standard log cake available internationally, TJ says. His personal favourite treat? His mother’s signature cinnamon cake. \u201cEvery time I have cinnamon cake now, I\u2019d recall happy family memories.”<\/p>\n\n\n\n
<\/div>\n\n\n\nPerth picks: Panettone, porchetta and pavlova at the beach<\/h3>\n\n\n\n![\"Bruce](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/Bruce-Chapman-Profile-Shot-copy-scaled-e1607384648512-500x376.jpg\")
<\/figure><\/div>\n\n\n\n
Hailing from Australia: \u2022 Bruce Chapman from The Providore<\/span><\/a> \u2022 Chef Drew Nocente from Salted & Hung<\/span><\/a><\/h6>\n\n\n\n
\n\n\n\nThere’s more to Christmas holiday traditions than the usual turkey and ham. Restaurants and home cooks often line up their festive favourites with personal touches to make them special. For example, it could be the addition of certain spices, a secret family recipe, or a particular pre-meal activity. <\/p>\n\n\n\n
We ask six culinary experts who now call Singapore home to share their meaningful Christmas holiday traditions. As they look back fondly on the activities and delicacies they grew up with in their native countries\u2014France, Germany, Italy, Korea and Australia\u2014 some have even incorporated them into their restaurants’ Christmas menus this year. Come along on their journey down memory lane and “travel” around the world for some holiday feasting!<\/p>\n\n\n\n
<\/div>\n\n\n\nFrench fun: Oyster-shucking competitions, grandma’s roasted chickens, grandpa’s handpicked wines<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nGrowing up in the city of Vaux-Sur-Seine, near Paris, The St. Regis Singapore’s<\/a> executive chef Thibault Chiumenti<\/strong> traditionally celebrates Christmas on Dec 24 with a Le R\u00e9veillon de Noel (long dinner) after midnight Mass.<\/p>\n\n\n\n\u201cChristmas is associated with the wintry, cold weather, the smell of a freshly-cut Christmas tree from garden, the warmth from the fireplace, and the familiar faces of my family.”<\/p>THIBAULT CHIUMENTI<\/cite><\/blockquote><\/figure>\n\n\n\n\u201cAt my grandparents\u2019 place, we commence dinner preparation with the family tradition of an oyster-shucking competition among my father, brother, uncle and cousins,” Chiumenti says. “Meantime, the ladies prepare French festive staples such as smoked or marinated salmon and foie gras terrine.”<\/p>\n\n\n\n
\u201cMy grandmother chips in with her signature roasted chicken, traditional logcake and walnut cake. We\u2019d enjoy these with copious fine wines handpicked by my grandfather and stored in our natural dry cellar in the basement,\u201d he adds.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nPlanning to trade your turkey for salmon? The St. Regis Singapore<\/span><\/a> offers a delicious Marinated Salmon with Citrus Zest, Local Micro Herbs, Sour Lemon Cream and Buckwheat Blinis ($55.70)<\/a>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\nGerman greats: Grilled sausages, Christmas goose with bread dumplings<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nSet on a picturesque hill with a castle, Dachau is home to Paulaner Br\u00e4uhaus<\/strong><\/a>\u2019 executive chef Michael Hoffmann<\/strong>. Here, the main day of celebration is also Christmas Eve, when most children will be exuberantly unwrapping Santa\u2019s gifts.<\/p>\n\n\n\n\u201cI remember running home from church when I was young because I knew presents were already under the Christmas tree,\u201d shares the 30-year-old. <\/p>\n\n\n\n\u201cSince kids are restless and it’s late at night, it is tradition to eat grilled sausages and potato salad on Christmas Eve. On Dec 25, many families enjoy Christmas goose with bread dumplings and red cabbage.”<\/p>MICHAEL HOFFMANN<\/cite><\/blockquote><\/figure>\n\n\n\n<\/figure><\/div>\n\n\n\nIf tearing through Christmas wrapping is leaving you famished, get your fix with a Whole Christmas Goose ($199, good for 7-8 pax) <\/a>from Paulaner Brauhaus.<\/a><\/span> It comes with bread dumplings, cinnamon red cabbage and goose sauce<\/em>.<\/span><\/strong><\/em><\/p>\n\n\n\n<\/div>\n\n\n\nItalian editions: Live market eel, mum’s home-cooked red prawns and octopus<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nGiovanni Speciale<\/strong>, Four Seasons Hotel Singapore<\/span><\/strong><\/a>\u2019s director of food, beverage and culinary operations, spent his childhood in Martina Franca. This charming Italian town starts Christmas celebrations as early as Dec 8, the Day of Immaculate Conception.<\/p>\n\n\n\n\u201cDecorations go up on the street and inside Italian homes, and some Christmas markets open. Huge live Christmas trees are found in the main piazzas, and carollers and zampognari<\/em> (bagpipe players) travel from the nearby mountains to play merry folklore carols.\u201d<\/p>Giovanni Speciale<\/cite><\/blockquote><\/figure>\n\n\n\n\u201cTo purify our bodies for Christmas Day, we avoid eating meat on Christmas Eve, and eat only vegetables and seafood dishes. <\/p>\n\n\n\n
“I used to go to the wet seafood market to pick live eel with my dad and grandfather. My mum would prepare the eel two ways: chargrilled, and in a tomato ragout with angel hair pasta. We\u2019d also have red prawns, octopus and salted cod fritto.”<\/p>\n\n\n\n
\u201cIf you think we\u2019re talking about a three-course meal here, think again! It\u2019s traditionally way more. There is a theological reason behind the indulgence. Seven courses might be served for seven sacraments, nine courses for the Trinity, 12 for the apostles, and 13 for the disciples with Jesus,\u201d he explains.<\/p>\n\n\n\n
<\/div>\n\n\n\nSeoul food: Korean BBQ, galbijim, soju and mum’s cinnamon cake<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nAs K-drama fans will attest, turkey is not a popular ingredient in Seoul, Korea. Instead, beef is the meat of choice during celebrations such as Christmas, says WOOBAR<\/strong><\/span><\/a>‘s Chef TJ<\/strong>. Whenever the chef is in Korea, he would enjoy Korean BBQ, galbijim<\/em> (steamed beef ribs) and soju with his extended family during Christmas, one of his favourite seasons of the year.<\/p>\n\n\n\n\u201cWhen I was little, my dad put on a Santa Claus costume and gave presents to my brother and me every Christmas. I believed in Santa till I was 9 years old and would prepared a huge red sock at the foot of my bed on Christmas Eve.\u201d<\/p>TJ<\/cite><\/blockquote><\/figure>\n\n\n\nAnother popular Korean festive staple: Christmas-themed cakes in all shapes and settings, such as fir trees and snowscapes. It is not just the standard log cake available internationally, TJ says. His personal favourite treat? His mother’s signature cinnamon cake. \u201cEvery time I have cinnamon cake now, I\u2019d recall happy family memories.”<\/p>\n\n\n\n
<\/div>\n\n\n\nPerth picks: Panettone, porchetta and pavlova at the beach<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\n
French fun: Oyster-shucking competitions, grandma’s roasted chickens, grandpa’s handpicked wines<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nGrowing up in the city of Vaux-Sur-Seine, near Paris, The St. Regis Singapore’s<\/a> executive chef Thibault Chiumenti<\/strong> traditionally celebrates Christmas on Dec 24 with a Le R\u00e9veillon de Noel (long dinner) after midnight Mass.<\/p>\n\n\n\n\u201cChristmas is associated with the wintry, cold weather, the smell of a freshly-cut Christmas tree from garden, the warmth from the fireplace, and the familiar faces of my family.”<\/p>THIBAULT CHIUMENTI<\/cite><\/blockquote><\/figure>\n\n\n\n\u201cAt my grandparents\u2019 place, we commence dinner preparation with the family tradition of an oyster-shucking competition among my father, brother, uncle and cousins,” Chiumenti says. “Meantime, the ladies prepare French festive staples such as smoked or marinated salmon and foie gras terrine.”<\/p>\n\n\n\n
\u201cMy grandmother chips in with her signature roasted chicken, traditional logcake and walnut cake. We\u2019d enjoy these with copious fine wines handpicked by my grandfather and stored in our natural dry cellar in the basement,\u201d he adds.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nPlanning to trade your turkey for salmon? The St. Regis Singapore<\/span><\/a> offers a delicious Marinated Salmon with Citrus Zest, Local Micro Herbs, Sour Lemon Cream and Buckwheat Blinis ($55.70)<\/a>.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\nGerman greats: Grilled sausages, Christmas goose with bread dumplings<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nSet on a picturesque hill with a castle, Dachau is home to Paulaner Br\u00e4uhaus<\/strong><\/a>\u2019 executive chef Michael Hoffmann<\/strong>. Here, the main day of celebration is also Christmas Eve, when most children will be exuberantly unwrapping Santa\u2019s gifts.<\/p>\n\n\n\n\u201cI remember running home from church when I was young because I knew presents were already under the Christmas tree,\u201d shares the 30-year-old. <\/p>\n\n\n\n\u201cSince kids are restless and it’s late at night, it is tradition to eat grilled sausages and potato salad on Christmas Eve. On Dec 25, many families enjoy Christmas goose with bread dumplings and red cabbage.”<\/p>MICHAEL HOFFMANN<\/cite><\/blockquote><\/figure>\n\n\n\n<\/figure><\/div>\n\n\n\nIf tearing through Christmas wrapping is leaving you famished, get your fix with a Whole Christmas Goose ($199, good for 7-8 pax) <\/a>from Paulaner Brauhaus.<\/a><\/span> It comes with bread dumplings, cinnamon red cabbage and goose sauce<\/em>.<\/span><\/strong><\/em><\/p>\n\n\n\n<\/div>\n\n\n\nItalian editions: Live market eel, mum’s home-cooked red prawns and octopus<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nGiovanni Speciale<\/strong>, Four Seasons Hotel Singapore<\/span><\/strong><\/a>\u2019s director of food, beverage and culinary operations, spent his childhood in Martina Franca. This charming Italian town starts Christmas celebrations as early as Dec 8, the Day of Immaculate Conception.<\/p>\n\n\n\n\u201cDecorations go up on the street and inside Italian homes, and some Christmas markets open. Huge live Christmas trees are found in the main piazzas, and carollers and zampognari<\/em> (bagpipe players) travel from the nearby mountains to play merry folklore carols.\u201d<\/p>Giovanni Speciale<\/cite><\/blockquote><\/figure>\n\n\n\n\u201cTo purify our bodies for Christmas Day, we avoid eating meat on Christmas Eve, and eat only vegetables and seafood dishes. <\/p>\n\n\n\n
“I used to go to the wet seafood market to pick live eel with my dad and grandfather. My mum would prepare the eel two ways: chargrilled, and in a tomato ragout with angel hair pasta. We\u2019d also have red prawns, octopus and salted cod fritto.”<\/p>\n\n\n\n
\u201cIf you think we\u2019re talking about a three-course meal here, think again! It\u2019s traditionally way more. There is a theological reason behind the indulgence. Seven courses might be served for seven sacraments, nine courses for the Trinity, 12 for the apostles, and 13 for the disciples with Jesus,\u201d he explains.<\/p>\n\n\n\n
<\/div>\n\n\n\nSeoul food: Korean BBQ, galbijim, soju and mum’s cinnamon cake<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\nAs K-drama fans will attest, turkey is not a popular ingredient in Seoul, Korea. Instead, beef is the meat of choice during celebrations such as Christmas, says WOOBAR<\/strong><\/span><\/a>‘s Chef TJ<\/strong>. Whenever the chef is in Korea, he would enjoy Korean BBQ, galbijim<\/em> (steamed beef ribs) and soju with his extended family during Christmas, one of his favourite seasons of the year.<\/p>\n\n\n\n\u201cWhen I was little, my dad put on a Santa Claus costume and gave presents to my brother and me every Christmas. I believed in Santa till I was 9 years old and would prepared a huge red sock at the foot of my bed on Christmas Eve.\u201d<\/p>TJ<\/cite><\/blockquote><\/figure>\n\n\n\nAnother popular Korean festive staple: Christmas-themed cakes in all shapes and settings, such as fir trees and snowscapes. It is not just the standard log cake available internationally, TJ says. His personal favourite treat? His mother’s signature cinnamon cake. \u201cEvery time I have cinnamon cake now, I\u2019d recall happy family memories.”<\/p>\n\n\n\n
<\/div>\n\n\n\nPerth picks: Panettone, porchetta and pavlova at the beach<\/h3>\n\n\n\n<\/figure><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\nGrowing up in the city of Vaux-Sur-Seine, near Paris, The St. Regis Singapore’s<\/a> executive chef Thibault Chiumenti<\/strong> traditionally celebrates Christmas on Dec 24 with a Le R\u00e9veillon de Noel (long dinner) after midnight Mass.<\/p>\n\n\n\n \u201cChristmas is associated with the wintry, cold weather, the smell of a freshly-cut Christmas tree from garden, the warmth from the fireplace, and the familiar faces of my family.”<\/p>THIBAULT CHIUMENTI<\/cite><\/blockquote><\/figure>\n\n\n\n \u201cAt my grandparents\u2019 place, we commence dinner preparation with the family tradition of an oyster-shucking competition among my father, brother, uncle and cousins,” Chiumenti says. “Meantime, the ladies prepare French festive staples such as smoked or marinated salmon and foie gras terrine.”<\/p>\n\n\n\n \u201cMy grandmother chips in with her signature roasted chicken, traditional logcake and walnut cake. We\u2019d enjoy these with copious fine wines handpicked by my grandfather and stored in our natural dry cellar in the basement,\u201d he adds.<\/p>\n\n\n\n Planning to trade your turkey for salmon? The St. Regis Singapore<\/span><\/a> offers a delicious Marinated Salmon with Citrus Zest, Local Micro Herbs, Sour Lemon Cream and Buckwheat Blinis ($55.70)<\/a>.<\/em><\/p>\n\n\n\n Set on a picturesque hill with a castle, Dachau is home to Paulaner Br\u00e4uhaus<\/strong><\/a>\u2019 executive chef Michael Hoffmann<\/strong>. Here, the main day of celebration is also Christmas Eve, when most children will be exuberantly unwrapping Santa\u2019s gifts.<\/p>\n\n\n\n \u201cI remember running home from church when I was young because I knew presents were already under the Christmas tree,\u201d shares the 30-year-old. <\/p>\n\n\n\n \u201cSince kids are restless and it’s late at night, it is tradition to eat grilled sausages and potato salad on Christmas Eve. On Dec 25, many families enjoy Christmas goose with bread dumplings and red cabbage.”<\/p>MICHAEL HOFFMANN<\/cite><\/blockquote><\/figure>\n\n\n\n If tearing through Christmas wrapping is leaving you famished, get your fix with a Whole Christmas Goose ($199, good for 7-8 pax) <\/a>from Paulaner Brauhaus.<\/a><\/span> It comes with bread dumplings, cinnamon red cabbage and goose sauce<\/em>.<\/span><\/strong><\/em><\/p>\n\n\n\n Giovanni Speciale<\/strong>, Four Seasons Hotel Singapore<\/span><\/strong><\/a>\u2019s director of food, beverage and culinary operations, spent his childhood in Martina Franca. This charming Italian town starts Christmas celebrations as early as Dec 8, the Day of Immaculate Conception.<\/p>\n\n\n\n \u201cDecorations go up on the street and inside Italian homes, and some Christmas markets open. Huge live Christmas trees are found in the main piazzas, and carollers and zampognari<\/em> (bagpipe players) travel from the nearby mountains to play merry folklore carols.\u201d<\/p>Giovanni Speciale<\/cite><\/blockquote><\/figure>\n\n\n\n \u201cTo purify our bodies for Christmas Day, we avoid eating meat on Christmas Eve, and eat only vegetables and seafood dishes. <\/p>\n\n\n\n “I used to go to the wet seafood market to pick live eel with my dad and grandfather. My mum would prepare the eel two ways: chargrilled, and in a tomato ragout with angel hair pasta. We\u2019d also have red prawns, octopus and salted cod fritto.”<\/p>\n\n\n\n \u201cIf you think we\u2019re talking about a three-course meal here, think again! It\u2019s traditionally way more. There is a theological reason behind the indulgence. Seven courses might be served for seven sacraments, nine courses for the Trinity, 12 for the apostles, and 13 for the disciples with Jesus,\u201d he explains.<\/p>\n\n\n\n As K-drama fans will attest, turkey is not a popular ingredient in Seoul, Korea. Instead, beef is the meat of choice during celebrations such as Christmas, says WOOBAR<\/strong><\/span><\/a>‘s Chef TJ<\/strong>. Whenever the chef is in Korea, he would enjoy Korean BBQ, galbijim<\/em> (steamed beef ribs) and soju with his extended family during Christmas, one of his favourite seasons of the year.<\/p>\n\n\n\n \u201cWhen I was little, my dad put on a Santa Claus costume and gave presents to my brother and me every Christmas. I believed in Santa till I was 9 years old and would prepared a huge red sock at the foot of my bed on Christmas Eve.\u201d<\/p>TJ<\/cite><\/blockquote><\/figure>\n\n\n\n Another popular Korean festive staple: Christmas-themed cakes in all shapes and settings, such as fir trees and snowscapes. It is not just the standard log cake available internationally, TJ says. His personal favourite treat? His mother’s signature cinnamon cake. \u201cEvery time I have cinnamon cake now, I\u2019d recall happy family memories.”<\/p>\n\n\n\n<\/figure><\/div>\n\n\n\nGerman greats: Grilled sausages, Christmas goose with bread dumplings<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\n\n<\/figure><\/div>\n\n\n\nItalian editions: Live market eel, mum’s home-cooked red prawns and octopus<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\n\nSeoul food: Korean BBQ, galbijim, soju and mum’s cinnamon cake<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\n\nPerth picks: Panettone, porchetta and pavlova at the beach<\/h3>\n\n\n\n
<\/figure><\/div>\n\n\n\n
![\"Chef](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/12\/Chef-Drew-Portraits-2-scaled-e1607384703657-498x500.jpg\")
<\/figure><\/div>\n\n\n\n